Endive Stuffed With Goat Cheese and Walnuts

Recipe by WholeFoodieGal
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READY IN: 25mins
SERVES: 4-6
YIELD: 16 leaves
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup coarsely chopped walnuts
  • 2
    tablespoons honey, divided
  • cooking spray
  • 14
    cup balsamic vinegar
  • 3
    tablespoons orange juice
  • 16
    Belgian endive, leaves (about 2 heads)
  • 13
    cup crumbled goat cheese
  • 16
    small naval orange sections (have used seedless tangerines)
  • 1
    tablespoon minced fresh chives
  • 14
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DIRECTIONS

  • Preheat oven to 350.
  • Combine walnuts and 1 tblsp honey.
  • spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
  • Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
  • Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
  • Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
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